5.0 from 42 votes
Stuffed Butternut Squash
Stuffed butternut squash is easy to make, filling, and healthy vegetarian meal. Roasted butternut squash is stuffed with quinoa and vegetables that are packed full of flavors. This warm, hearty, meal is the perfect side or main thanksgiving dinner or any other day. A perfect showstopper!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 4 people
Calories: 412 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 2 small butternut squash
- ½ cup quinoa
- 1 cup vegetable stock or chicken stock
- 2 tablespoons olive oil
- 2 teaspoons garlic minced
- 1 onion finely chopped
- ¾ cup bell peppers mix of red, yellow and green
- salt and pepper to taste
- ½ cup dried cranberries
To finish
- ¼ cup pomegranate seeds
- ¼ cup Parmesan Cheese grated
- cilantro leaves chopped
Instructions
- Slice butternut squash into half lengthwise. Scoop out the seeds from the squash. Arrange squash boats on a baking tray that is greased with olive oil.
- Drizzle olive oil, and sprinkle salt and pepper. Rub it evenly over the squash.
- Roast in preheated oven at 400 F for 45 to 50 minutes or until butternut squash is fork tender.
- While the squash is getting roasted, let's make the filling.
- Boil 1 cup of stock in a saucepan. Season with a little salt. Add quinoa and cook on medium-low flame. Once all liquids are dried out and the quinoa looks cooked, turn off the flame, cover it with a plate and let it sit for 15 minutes.
- Fluff-cooked quinoa with a fork.
- In a pan heat olive oil. Sauté garlic. Add in chopped onions and saute until onions turn translucent.
- Add bell peppers and cook for a few minutes. Season with salt and pepper.
- Cooked quinoa into the pan and toss well. Add the cranberries, toss well and keep aside.
- Butternut squash should be done by now. Let it sit for few minutes outside.
- Scoop out the flesh from about ½ inch from the skin. Scooped out flesh can be chopped fine and added to the quinoa stuffing mix.
- Fill butternut squash with quinoa filling.
- Reduce oven temperature to 200 F and roast squash for 3 to 5 minutes.
- Finally garnish with pomegranate seeds, and grated Parmesan cheese, and sprinkle with freshly chopped coriander. Serve hot.
Cup of Yum
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
Nutrition Information
Calories
412kcal
(21%)
Carbohydrates
78g
(26%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
4mg
(1%)
Sodium
355mg
(15%)
Potassium
1582mg
(45%)
Fiber
11g
(44%)
Sugar
24g
(48%)
Vitamin A
40915IU
(818%)
Vitamin C
118mg
(131%)
Calcium
277mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 412
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 78g | 26% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 355mg | 15% |
| Potassium | 1582mg | 34% |
| Fiber | 11g | 44% |
| Sugar | 24g | 48% |
| Vitamin A | 40915IU | 818% |
| Vitamin C | 118mg | 131% |
| Calcium | 277mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.